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Heart of palm saladHeart of palm salad
Thinly slice the coconut palm heart lengthways and place in a mixing bowl. Add all the remaining ingredients, except the sesame seeds. Mix well, and then transfer to a serving bowl. Sprinkle with the...
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Chargrilled coconut mouse/quailChargrilled coconut mouse/quail
Combine all the marinade ingredients in a mixing bowl and mix until well combined, mashing the bean curd as you go. Add the mice or quails, coating them well with the marinade. Allow the flavours to...
View ArticleSticky rice powder (koa kore)
Bring an old pan or wok to a medium heat. Dry roast the sticky rice for 8-10 minutes until browned or if you want it smokier, allow it to reach a light grey colour. Allow to cool before transferring to...
View ArticleChargrilled eggplant with pork
Chargrill the eggplant over charcoal or a gas flame for 10-15 minutes, or until blackened. On a chopping board, mince the pork together with the garlic and shallot with a heavy cleaver. In a mixing...
View ArticleLuang Prabang sausage
Place the pork mince in a bowl. Add the pepper, salt, sugar and soya sauce and mix well. Make sure pork intestines are cleaned thoroughly with water. Funnel the pork mince through to the intestines....
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Roasted chicken with Jerusalem artichoke and lemonRoasted chicken with...
Jerusalem artichokes are well loved in the city but have actually got nothing to do with it; not officially anyway. The name is a distortion of the Italian name of this sunflower tuber, which has an...
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Roasted sweet potatoes and fresh figsRoasted sweet potatoes and fresh figs
Figs are abundant in Jerusalem and many trees, bearing the most delectable fruit, actually belong to no one, so anybody can help themselves. Summer months are always tinted with the smell of wild herbs...
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Couscous with tomato and onionCouscous with tomato and onion
This wonderfully comforting couscous is based on a dish Sami’s mother cooked for him when he was a child. All we did was add a crust, similar to Iranian tadik, which is a famous rice dish cooked in...
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LatkesLatkes
It’s interesting to see the difference in style between what I call a latke (a very crispy potato cake) and the somewhat softer latkes that some of my friends with Polish origins love. Mine belong to...
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Cheese blintzes (crepes with cream cheese filling)Cheese blintzes (crepes...
Blintzes are redolent of Jewish East European roots and have become almost mainstream. In this recipe, I have baked the blintzes under cream. More usually I fry them in butter and serve them hot from...
View ArticleMufleta
I have fond nostalgia for these simple bready pancakes, and I badgered my mother, friends and family for the recipe for years. I have always adored these, served oozing with butter and honey.Resting...
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Beef brisket pot roastBeef brisket pot roast
Beef brisket is the ultimate comfort food. Instead of being cooked in the oven, the beef can also be cooked on the stove over a low heat.
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Sri Lankan Christmas cakeSri Lankan Christmas cake
This addition of chow chow (choko) preserve is what makes this cake so moist. For best results, after cooling cake in pan, wrap cake in pan in plastic wrap, and store in a cool, dry place for 6 weeks...
View ArticleCassata
Cassata is traditionally iced with royal icing. For ease, we have iced ours with store-bought fondant. Keep iced cake up to 4 days refrigerated, surface covered with plastic wrap.
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Pistachio, cranberry and honey nougat (nougat de Montpellier)Pistachio,...
Place 400g sugar, glucose and 125ml water in a saucepan over medium heat, stirring until sugar dissolves. Increase heat to high and cook for 8 minutes or until mixture reaches 146°C on a sugar...
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Marbled marshmallowsMarbled marshmallows
Grease and line a 21cm x 31.5cm x 6cm-deep slab pan. Combine sugar, glucose and 250ml water in a small pan over medium heat. Cook, stirring constantly, until sugar dissolves. Bring to the boil and cook...
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Oven-roasted suckling pig with scented apple sauce (porchetto arrosto con...
Remove pork from fridge 1 hour before cooking. Cover and set aside in a cool place to bring to room temperature. Preheat oven to 120°C. Place pork, skin-side up, on a wire rack on a large oven tray....
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Lemony quinoa with shiitake, chicken and corianderLemony quinoa with...
The oh so beautiful and talented Domenica Catelli — founder, chef and patron of Catelli’s in Geyserville, a little wine country town just north of San Francisco — introduced me to this recipe. It’s...
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Fragrant Bengali fishcakesFragrant Bengali fishcakes
Pushing on towards Bengal, the cuisine of this landscape is known for its subtle yet sometimes fiery flavours and for its use of fish plucked from the freshwater rivers of the Ganges delta. Sarah...
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